Pink Peppercorn Penne
By: Shaun Ursell (Bonfire Bistro, Winnipeg MB)
Ingredients:
1 tbsp butter
1 tbsp of extra virgin olive oil
1/3 cup sliced red onion
1/2 tbsp pureéd garlic (finely chopped)
1/2 tbsp lemon juice
1/3 cup white wine
1/3 cup 35% whipped cream
4-6 prawns
3-4 scallops
1/2 cup sugar snap peas (thinly sliced)
1/2 cup cherry tomatoes (halved)
1 tbsp parsley, sage and thyme (finely chopped)
2 cups pink peppercorn penne (cooked)
salt and pepper to your discretion
Directions:
Over medium heat, melt butter with oil, add the red onion and garlic
Saute lightly until onions begin to cook, add white wine, lemon juice, and cream
Bring to a boil. Add prawns and scallops, peas and tomatoes.
Reduce until sauce has thickened slightly and seafood is cooked.
Combine with Penne and toss to coat noodles.
Season with chopped herbs, salt and pepper.
Bon appétit!
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